Spicy Buffalo Chickpea Wraps
Ingredients
Dressing and Salad
-
⅓
cup
hummus
-
1½ - 2
Tbsp
maple syrup
-
1
small
lemon (juiced)
-
1-2
Tbsp
hot water
-
1
head
romaine lettuce
Buffalo Chickpeas
-
1
15-ounce can
chickpeas
-
1
Tbsp
coconut oil
-
4
Tbsp
hot sauce
-
¼
tsp
garlic powder
-
1
pinch
sea salt
For Serving
-
3-4
pieces
vegan-friendly flour tortillas or pita
-
¼
cup
red onion (diced, optional)
-
¼
cup
baby tomato (diced, optional)
-
¼
ripe avocado
thinly sliced (optional)
Instructions
- Make the dressing by whisking together hummus, maple syrup, and lemon juice. Add hot water to achieve a pourable consistency.
- Taste and adjust the flavor of the dressing, then add the chopped romaine lettuce or kale and toss.
- In a separate bowl, combine drained chickpeas with coconut oil, 3 Tbsp of hot sauce, garlic powder, and a pinch of salt. Toss to coat.
- Heat a skillet over medium heat and sauté the chickpeas for 3-5 minutes, mashing some to create texture.
- Once heated and slightly dried out, remove from heat and add the remaining 1 Tbsp of hot sauce. Stir to combine.
- Assemble the wraps by topping each tortilla with the dressed salad, buffalo chickpeas, and optional toppings.
- Serve immediately and store leftovers separately in the refrigerator for up to 3 days.
Nutrition Facts (estimated)
Servings
4 wraps
Calories
254
Total fat
6.7g
Total carbohydrates
39.4g
Total protein
9.1g
Sodium
696mg
Cholesterol
0mg
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